High Protein Mushroom Ravioli
Elevate your pasta night with this *High Protein Mushroom Ravioli*, a wholesome and satisfying dish that combines the earthy goodness of button mushrooms with a creamy ricotta and Parmesan filling. Enhanced with the subtle nutty flavor of chickpea flour, this homemade pasta dough not only adds a protein boost but also imparts a silky texture. The recipe takes you on a culinary journey, from kneading the perfect dough to filling and shaping delicate ravioli by hand. Sautéed garlic and mushrooms create an aromatic base for the filling, while a finishing toss with fresh spinach, olive oil, and basil ensures a vibrant and light finish. Perfect for a nutritious and elegant dinner, this ravioli pairs beautifully with a crisp green salad or a glass of white wine. Whether you're impressing guests or treating yourself, this high-protein recipe proves that healthy and indulgent can coexist.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Chickpea flour
- 3 pieces Large eggs
- 1 tbsp Olive oil
- 8 oz Button mushrooms
- 2 cloves Garlic
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Fresh spinach
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Chopped fresh basil
Instructions
In a large mixing bowl, combine the all-purpose flour, chickpea flour, and a pinch of salt. Make a well in the center and add the eggs and 1 tablespoon olive oil. Mix together using a fork until it starts to come together.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap the dough in cling film and rest at room temperature for at least 30 minutes.
For the filling, finely chop the mushrooms and mince the garlic. In a medium pan, heat 2 tablespoons of olive oil over medium heat, and sauté the garlic until fragrant.
Add the chopped mushrooms and cook until they have released most of their water and are slightly browned, about 5-7 minutes.
Remove from heat and allow the mushroom mixture to cool. Mix in the ricotta cheese, Parmesan cheese, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Set aside.
On a lightly floured surface, divide the pasta dough into four pieces and roll each out to thin sheets using a pasta machine or rolling pin.
Place small spoonfuls of the filling, about an inch apart, onto one of the pasta sheets. Lightly brush water around the filling spots.
Place another pasta sheet on top, pressing gently around each mound to seal and remove any air. Cut the ravioli using a ravioli cutter or a sharp knife.
Bring a large pot of salted water to a gentle boil. Add the ravioli in batches and cook for 3-4 minutes or until they float to the surface.
In the meantime, wash the spinach and coarsely chop it. Toss the cooked ravioli with extra-virgin olive oil, spinach, and fresh basil before serving.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 786 mg | 34% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 3.5 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 294 mg | 23% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 505 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
